Today's post is going to be a short one, but before I get into what we did last Friday I forgot to mention something yesterday. On Thursday Craig came to talk to us. He is the owner of Delfina, Pizzeria Delfina (four locations), and another restaurant I can't remember the name of right now. He talked about how he went from culinary school to owning six restaurants. It was really interesting to hear what he had to say, but I think it was more applicable to the students in the culinary program, rather than those of us in the pastry program.
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| Paris-Brest Mousseline |
Friday was a day of Pate a Choux, which is a light pastry dough that has a lot of different uses. It is the base for profiteroles and eclairs, among other things. We made Paris-Brest with it. This pastry got its name from a bicycle race that used to go from Paris to Brest and is made to look like a bicycle tire. Each of us made a variation of pate a choux varying the amount of egg and type of fat used to see how it changed the product. I didn't take pictures of all of the variations, because I didn't have an opportunity. Also, the change was mostly in the texture/taste, rather than the look. We all piped our pate a choux into circles to make the Paris-Brest. The filling that I made was a traditional hazelnut pastry cream. Another group made a variation with rose, raspberry, and lychees.
Some of the choux is over baked (not mine), but it all still tasted delicious. Tomorrow I will start the posts for this week which is all about chocolate!
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